Posts Tagged ‘baking’

Cakes & Bakes: Yorkshire curd tarts

Thursday, September 25th, 2014

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detailed view of two Yorkshire curd tarts

I’d never eaten Yorkshire curd tarts before I’d moved to Yorkshire. I’ve never eaten a home made one until this week – just supermarket-bought… which were nice, but just nice. If you’ve never had one, I’d say they’re a cross between a cross between an Eccles cake, cheesecake and an egg custard tart.

They’ve been made since the 17th century, usually around Whitsuntide, using leftover curds from cheesemaking. Rather than being cooked in cake or tart tins, they’re traditionally done in saucers. Don’t try this if you think your lovely vintage china saucers may shatter in the oven!

I’ve wanted to make them before but I’ve never seen curd for sale anywhere. Now that I know how easy it is to make my own curds, I’ve giving Yorkshire curd tarts a go!

You’ll need 2 pints of full-fat milk to make the right amount of curd for this recipe. Don’t be disappointed by the curd to whey ratio. All that resultant liquid shouldn’t be wasted. It can be used in bread making, cooking pasta, soaking & cooking pulses, lassi… some people even recommend using it as a shampoo!

I used a recipe from Joan Poulson’s Old Yorkshire Recipes teamed with Delia Smith’s version of shortcrust pastry.

Cakes & Bakes: Yorkshire curd tarts

Yield: Makes 4 tarts

Cakes & Bakes: Yorkshire curd tarts

Ingredients

  • For the filling
  • 225g/8oz curds use 2pts of milk & 2tbs white or white wine vinegar
  • 2 eggs
  • 115g/4oz sugar
  • 55g/2oz currants
  • small knob of butter, melted
  • a little grated lemon rind I left this out
  • pinch of grated nutmeg
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  • For the shortcrust pastry
  • 115g/4oz plain flour
  • 55g/2oz butter, at room temperature
  • pinch of salt
  • dash of cold water
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Instructions

  1. To make the pastry: Sift the flour and salt into a large mixing bowl
  2. Cut the butter into small cubes and add to the flour
  3. Using your fingertips, gently rub the fat into the flour
  4. When the mixture looks uniformly crumbly, sprinkle over about 2tbs of cold water
  5. Bring the mixture together using a round-bladed dinner knife; mixing and cutting
  6. Bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean
  7. Rest the pastry, wrapped in cling film or tin foil, in the fridge for 20-30 minutes while you make the filling
  8. To make the filling: Heat the milk until almost boiling and add the vinegar
  9. Remove from the heat and stir until it curdles
  10. Allow to cool slightly before straining through a fine muslin you can save the whey to use in bread baking or soaking/cooking pulses
  11. Mix the curds with the dried fruit and flavourings
  12. Beat the eggs well and stir into the curd mixture with the sugar and melted butter
  13. Roll out the pastry and line 4 oven-proof saucers/sideplates before adding the curd mixture
  14. Bake in a moderate oven (180ºC/350F) for 20 minutes or until set
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-yorkshire-curd-tarts/

Cakes & Bakes: Skillet cornbread

Thursday, September 4th, 2014

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sliced skillet cornbread

When I was researching skillet cornbread recipes online, I learned that there are some strong beliefs about what is and isn’t ‘proper’ skillet cornbread. There are lots of heated debates going on on some food blogs!

Some people are purists, saying that it’s made with just cornmeal, buttermilk and egg in a smoking skillet with bacon grease; no wheat flour and no ‘extras’! Others see nothing wrong with adding sugar, corn kernels, jalapeños, avocado, bacon, cheese, honey…

Maybe it’s because I’m not an American from the Deep South, I’m not averse to adding a few extras. I also like slicing it horizontally while it’s still warm and slathering it with butter. Is that wrong or do they do that in Louisiana too?

Cakes & Bakes: Skillet cornbread

Cook Time: 25 minutes

Yield: Serves 6-8

Cakes & Bakes: Skillet cornbread

Ingredients

  • 1 fresh jalapeño chilli
  • 2tbs vegetable oil
  • 225g/8oz fine cornmeal (polenta)
  • 50g/2oz plain flour
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • 1tsp salt
  • 1 corn cob
  • 1 egg
  • 250g/9oz buttermilk
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Instructions

  1. Preheat the oven to 180ºC/
  2. Finely slice the chilli - do not remove the seeds
  3. In the skillet, using 1 tbs of the vegetable oil, fry the chopped chilli over a low heat until softened. Remove from the skillet and set aside
  4. Sift together the cornmeal, flour, baking powder, bicarbonate of soda and salt into a large mixing bowl
  5. Slice the kernels from the cob and add to the dry mixture
  6. Add the cooked chilli
  7. Gently whisk the egg with the buttermilk before adding it to the mixture
  8. Stir the mixture until well combined
  9. Heat the skillet with the remaining 1tbs vegetable oil on the stove-top over a high heat
  10. Add the mixture, using a spatula to spread it evenly in the skillet
  11. Put the skillet into the oven and bake for 20-25 minutes until the top begins to lightly brown
  12. Allow to cool slightly before slicing & serving
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-skillet-cornbread/

Etsy List: Get your bake on!

Monday, August 18th, 2014

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'Get your bake on!' Etsy List by H is for HomeAnother year, another series of Great British Bake Off. We never get fed up of following it – we’re hooked! We’ve already got a favourite baker and decided on the one we think will win.

Mel & Sue are a great double act and there’s such a chemistry between Mary Berry and Paul Hollywood.

We think the people who enter the competition are very brave. The heat, the pressure and the high standards and withering looks of the judges – no thank you!

Get your bake on!
Curated by H is for Home

Cakes & Bakes: Redcurrant muffins

Thursday, July 17th, 2014

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Redcurrant muffin with a cup of tea | H is for Home

So far on our allotment, the only things that have come to fruition are the currant bushes that we inherited. The last time we were there we did a little bit of weeding but we spent the vast majority of our time picking shiny, jewel-like blackcurrants and redcurrants. We harvested almost a kilo of the latter – that’s over £10-worth from a supermarket! 125 grams of it was put towards making a batch of redcurrant muffins.

We acquired a silicon muffin tray in a boxed lot at an auction many moons ago that we surprisingly, have never used. Fished out, dusted down and washed; it turned out 6 big, beautiful muffin specimens! Silicon is a revelation – baked goods ease out of it with no cajoling whatsoever! If you’ve not tried it before, Lakeland does a good range of affordable silicon baking tins, pans and trays.

The redcurrant muffin recipe used here was found on the Abel & Cole website. The rest of the redcurrants have been put into the freezer temporarily, waiting to be turned into jam, jelly and relish; so keep a watch out for some more redcurrant recipes to follow!

Cakes & Bakes: Redcurrant muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: makes 12 small or 6 large muffins

Cakes & Bakes: Redcurrant muffins

Ingredients

  • 60g Stork or butter
  • 175g plain flour
  • 2tsp baking powder
  • ½tsp salt
  • 120g caster sugar
  • 1 large egg
  • 120ml milk
  • 125g fresh redcurrants
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Instructions

  1. Preheat oven to 180°C/350ºF/Gas mark 4
  2. Grease a 12-hole muffin pan (We have a 6-hole silicone muffin pan that makes lovely large, tall muffins!) or insert paper muffin cases
  3. Put the Stork/butter into a microwave-proof bowl or measuring jug and heat on a low setting for 20 seconds. Set aside to cool
  4. Sift the flour, baking powder and salt into a medium-sized mixing bowl
  5. Add all but 2 tbsp of the caster sugar - this is being reserved to sprinkle over the muffin tops prior to going into the oven
  6. In a small measuring jug, beat the egg a few times until the yolk & white is just combined
  7. Whisk in the milk and melted Stork/butter
  8. Pour the wet mixture into the dry mixture, stirring quickly and gently until flour is just dampened
  9. Gently fold in the redcurrants, being careful not to burst too many of them
  10. Spoon the batter into prepared muffin , filling each slightly more than half full
  11. Sprinkle the 2tbsp of reserved sugar over each muffin
  12. Bake for 20-25 minutes, until golden brown and an inserted skewer comes away clean
  13. Cool on a wire rack for a few minutes prior to serving
  14. Keep in an airtight container in a cool place for up to 3 days
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-redcurrant-muffins/

Cakes & Bakes: Rhubarb and berry shortcake pie

Thursday, June 19th, 2014

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Rhubarb and berry shortcake pie |H is for Home

We have a rhubarb plant growing in a dolly tub our garden that hasn’t done at all well this year. The stalks normally stand tall and to attention but they seem to have lost their va va voom. They’re thin and bendy from the weight of their huge leaves. I decided to chop them all down today in the hope that they’d revive with more vigour next year.

We also still have an ice cream tub full of frozen blackberries that we picked late last summer. We kept some back when we did our jam & jelly making to use in compotes, crumbles etc. Ripening fruits are already in evidence on this year’s bushes so I thought I’d clear out the freezer in readiness for the new crop.

I found and adapted a rhubarb, blueberry and strawberry shortcake pie recipe found in Pie: Delicious sweet and savoury pies and pastries from steak and onion pie to pecan tart by Dean Brettschneider. It’s very much like a cobbler and is delicious hot or cold with vanilla ice cream, cream or – my favourite – a dollop of Rodda’s classic Cornish clotted cream!

Cakes & Bakes: Rhubarb and berry shortcake pie

Cook Time: 30 minutes

Yield: makes 8 slices

Cakes & Bakes: Rhubarb and berry shortcake pie

Ingredients

  • For the shortbread
  • 125g butter, softened & cubed
  • 125g caster sugar
  • 1 egg
  • 225g plain flour
  • 25g cornflour
  • 1tsp baking powder
  • For the filling
  • 3–4 stalks rhubarb
  • 3tbsp Demerara sugar
  • 250g fresh or frozen blackberries
  • 125g fresh or frozen blueberries
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Instructions

  1. Preheat the oven to 200°C/400ºF/Gas mark 6
  2. Line a shallow 20–22cm round cake tin or flan dish with baking/parchment paper
  3. Put the cubed butter and caster sugar into a medium mixing bowl and, using a hand-held electric whisk, combine until light and fluffy
  4. Add the egg before sifting in the flour, cornflour and baking powder. Combine until just mixed
  5. Press the dough evenly over the bottom of the tin/dish
  6. Set aside the remainder of the dough, covering it with cling film
  7. Trim & slice the rhubarb before putting it into a large, non-stick frying pan
  8. Sprinkle over the Demerara sugar
  9. Put the pan over a low heat shaking the pan occasionally, until fruit is almost tender
  10. Add the blackberries & blueberries to the rhubarb, gently mix for a few seconds before turning off the heat and allowing the fruit to cool
  11. Spread the lukewarm fruit over the shortbread base before carefully dabbing pinches of the leftover dough over the top, allowing a little of the fruit to peep through
  12. Bake for 30 minutes or until the shortcake top turns golden brown
  13. Remove from oven and allow to cool for 10 minutes before turning out onto a wire cooling rack and then onto a serving plate
  14. Sprinkle with icing sugar, slice and serve!
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-rhubarb-berry-shortcake-pie/